Venison Roast - cooking recipe

Ingredients

4 to 5 lb. venison roast
2 lemons
salt to taste
pepper to taste
6 slices salt pork
4 Tbsp. Worcestershire
1 onion, chopped
2 cloves garlic, chopped

Preparation

Soak roast 6 to 8 hours in vinegar or buttermilk.
Rinse well and remove all fat from roast.
Season.
Line a baking pan with salt pork.
Place roast in pan.
Add the juice of 1 lemon, Worcestershire sauce, onion and slices of other lemon.
Cover and cook slowly until tender.
Add a small amount of hot water as needed.
Serves 12.